Bring a large pot of salted water to a boil. Cook your gnocchi according to the package instructions, reserving ½ cup of pasta water before draining.

While the water comes to a boil, make the pesto. In a food processor, combine the pistachios, basil, lemon zest and juice, Parmesan, olive oil, and black pepper. Pulse until mostly smooth. Taste and season with more salt, lemon, or cheese if needed.

In a large skillet over medium heat, add a generous scoop of the pesto (about ¾ cup) and a splash of the reserved pasta water. Stir to loosen the pesto into a creamy, glossy sauce—add more pasta water as needed until it coats the back of a spoon.

Add the hot, drained gnocchi straight into the skillet and toss until well coated and warmed through.

Plate the gnocchi, then top with torn burrata, a dusting of grated pistachio, extra lemon zest, cracked black pepper, and a generous drizzle of olive oil.